When traveling to the Northeast, you must also want to try some local specialties. Recommend some of the most popular northeast specialties. You may wish to taste them when you come to travel.
1, stewed mushrooms with chicken
Ingredients: chicken, mushrooms, vermicelli.
There is a folk saying in the land of Northeast China that "when an uncle enters the door, the chicken has no soul". That is to say, when the newly-married daughter returns home with her husband, her family is basically served with chicken stewed with mushrooms, which means that this dish is a delicacy for Heilongjiang to entertain distinguished guests, and it is also one of the four traditional stews in Heilongjiang.
2. Desmolly stewed fish
Ingredients: carp or grass carp, catfish, crucian carp, vermicelli and tofu.
It is produced in Demoli Village, Yihantong Township, founder county, a suburb of Harbin, with a history of more than 100 years. In the early 1980s, an old couple in the village opened a small restaurant on the roadside to stew local live carp with tofu and vermicelli to entertain passers-by who stopped on the road. It tastes delicious, but it doesn't lose the boldness of northeast cuisine. The practice of cooking spread like wildfire and entered the city to be elegant.
3. Di San Xian
Ingredients: eggplant, potato, green pepper.
4, pot meat
Ingredients: tenderloin and lean meat. There are two flavors, one is sweet and sour, and the other is salty. Mainly the difference in juice.
5. Pork stewed vermicelli
Ingredients: fresh pork with five flowers and three layers, vermicelli, and optionally Chinese cabbage.
6, farmhouse iron pot stewed fish
Ingredients: fresh carp, potatoes, eggplant and other vegetables. The main feature is to stew fish with a farmhouse stove burning wood.
7, kill pig dish series
Ingredients: fresh fat pork, pig blood, pig liver, pig large intestine, white tofu, sauerkraut.
Pig-killing dish was originally a kind of stew eaten in rural areas of Northeast China every year when it was close to the end of the year to kill pigs. Cut the bloody neck of the pig that has just been killed into large pieces and cook it, then cut it into large pieces and put it into the pot. Then put the processed dried cabbage into it while cooking. After the rotten meat is cooked, pour the filled bloody sausage into the pot and cook it. When serving, a plate of meat, a plate of sauerkraut, a plate of blood sausage, and some of them are combined. Of course, the hotter this dish is, the better it tastes.